Malted flour, all the info

Malted flour, all the info

Malted flour: how to use it, dosages, why it is used and tips for recipes. Properties and info on diastatic malt o malt flour.

Malted flour

Theremalted flourordiastatic malt, is a product obtained through a physical and natural process which consists in subjecting the grains to germination (leaving them in a humid environment), drying and integral grinding.

Of these three phases (germination, drying and grinding), it is the first to make the difference: with germination, the concentration of amylase enzymes increases, essential for improving the leavening of baked goods!

Why is malt used?

Amylase enzymes, especially alpha amylase and beta amylase, will improve the fermentation of the doughs to which themalted flour. The starch contained in abundance in the grain is transformed into simple sugars which will in part be consumed byyeastsand will in part contribute to the so-called reaction ofMaillard, producing a more flavorful and colorful crust.

Barley malt flour

By definition, the malted flour is that ofbarley but a similar product can also be obtained from wheat, rice, spelled and other cereals. The purchase of themalted flourit is recommended for those who intend to make doughs along leaveningtypical of sweets such as panettone and colomba, but also for those who use thesourdough.

Natural yeast requires long leavening times, so the malted flour(ordiastatic malt) can be used to enrich bread, pizza and other long-term “ripening” cottages which therefore require a greater consumption of sugars by yeasts.

Diastatic malt

The namediastatic malt embodies the concepts just explained and refers to thediastatic powerof thisflour. Therediastasisis an enzymatic protein capable of breaking down malt into glucose by the activity of the aforementioned alpha amylase and beta amylase enzymes. These enzymes are important because when themalted flouris added to the dough, in contact with water, the enzymes are activated and begin to release glucose very gradually: the released glucose is used byyeasts(or fromsourdough, for more information: refreshment of the mother yeast) to ferment the dough more effectively.

Barley malt, property

Theremalted flourHe can havepropertydifferent nutritional based on the composition. As we anticipated, themalted flourpar excellence it is made from barley, however marketed under the name ofmalted flourthere are different blends that have the same effect on long leavening doughs.

A generic onemalted flourprepared by grinding malted wheat and malted barley, it may contain 11% protein, about 2% fat and provide as much as 69% of carbohydrates.

The nutritional properties of malted flour have little or no impact on property of the finished dough. This is because part of the carbohydrates provided are used during leavening but above all for the small quantities required (see next paragraph).

Malted flour, how it is used

Thediastatic maltormalted flourit should be added to wheat flour in very small quantities recommended. The recommended dosage is about 1% by weight of the flour used. This means that for every kilogram of flour it will be necessary to use 10 grams ofmalted flour.

Theremalted flouris considered anatural adjuvantbread making or, more generally, long leavening.

What happens if you overdo it with the contribution ofmalted flour

You risk getting too moist and sticky crumb.

How to replace barley malt: can malted flour or diastatic malt be replaced with sugar?

Although many "improvised" bloggers and bakers recommend using other types of sugar such as sucrose (cooking sugar) or honey, this choice is to be excluded especially when it comes to doughlong leavening.

If the yeasts begin to process immediately available sugars such as those added with sucrose or honey, after a first period of strong fermentation there will be a setback because, at the end of these sugars, the yeasts will have to "reprogram"their metabolism readjusting to the starch and malt contained in the flour.

Malted flour, where it is found

Therebarley malt flouror more simply "the malt", is produced by specialized malt factories. It is not easy to find in the supermarket but it can be found in stores specializing in food, pastry or bakery items. Alternatively, those who prefer can take advantage of the online purchase, on Amazon, of a kg of excellent quality barley malt flour is offered at a price of 13.36 euros with free shipping costs. For all the information we refer you to this: to this Amazon address.

It is important to emphasize that one kg of this flour will last you a long time! How much barley malt to use for each kg of wheat flour used? Respect the proportions seen above. Generally, it is recommended NEVER exceed 15 g of malt for every kilogram of wheat flour used.

Video: Whats in my eBay Store today? Malt Cob Flour and Recipe #5 Check it out (June 2021).